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Crisp Fresh Corn Soup with Crab

Crisp Fresh Corn Soup with Crab. Silky smooth, light and healthy. A quick and delicious meal in a bowl perfect for those warmer days.

Adapted from Food & Wine Magazine 2001

Summertime and the cooking is easy. Crisp Fresh Corn Soup with Crab. Sweet picked corn gets tossed in a basic soup base with a touch of saffron. First the soup does a quick dance on the stovetop. Then, a waltz through the blender produces a silky smooth base perfect for plump briny crabmeat.

Corn and crab are as perfect together as bacon and eggs. This production of the corn and crab duo is no exception. You’ll find yourself craving this delightfully light refreshing soup on those hot days you seem to be sticking to everything.

Guests are surprised to learn that this soup’s pleasing silky texture is dairy free. Amazing what a puree and strain can accomplish. Guests are impressed by the relative ease with which this dish comes together. A real cinch to make with simple wholesome ingredients.

Cooked crabmeat is featured here in this recipe but the soup base would be as welcoming for diced lobster or shrimp. To make a vegan version substitute olive oil for the butter and charred corn or grilled veggies for the seafood. Whatever way you go, you are a winner!

Melt butter in saute pan over moderate heat. Add the onion, carrot, celery and garlic. Saute until just softened, about 5 minutes. Add corn, and saffron and saute for 5 minutes stirring occasionally. Add water and bring to a boil. Reduce heat to moderately low and simmer for 15 minutes covered.

Transfer the soup in batches to a blender and puree with lid slightly ajar to let steam escape. Strain the puree through a fine sieve into a bowl or back into saute pan. Season with salt and pepper. Divide soup among bowls. Top with crabmeat and basil. Enjoy!